Questions about food being preserved into glass jars, metal cans, or other air-tight containers using a variety of heat treatment steps to ensure an reasonable level of pasteurisation and/or sterilisation

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5
votes
1answer
80 views

What are the guidelines for creating a canning recipe?

I am looking for the criteria that make an acceptable recipe for canning. Most sites say to only use approved canning recipes and not make substitutions, which is totally understandable, but surely ...
3
votes
1answer
512 views

How to get the pits out of clingstone peaches for peach butter

I'm making peach butter. The recipe I have uses the skin on the peaches (you put the peaches in a blender, put them in the slow cooker with sugar and spices, then use an immersion blender at the end ...
2
votes
1answer
175 views

Bottling hot sauces

Does anyone make bottles that can be sealed by canning method? I'll be making sauce in a few weeks and I'm looking for long term storage ideas without freezing or refrigeration. If everything else ...
2
votes
0answers
101 views

What is the minimum processing time for salsas?

I found a recipe (Wonderful Salsa at Food.com) that called for it to be processed for 10 minutes. I'm seeing now that other salsa recipes call for 15 or more minutes. Is this true for all salsas, or ...
0
votes
0answers
32 views

Best way to bottle peri peri sauce?

I am looking to bottle my father-in-laws peri peri sauce and sell it at markets. The ingredients consist of fresh and dried herbs, garlic, salt, lemons and oil (sunflower, canola and olive). This is ...
0
votes
0answers
45 views

combining two method of making Dulce de leche from a can of sweetened condensed milk

As I gather, there are various methods of making Dulce de leche from a can of sweetened condensed milk. I've actually tried boiling the can for 3-4 hours twice, and the results not entirely to my ...